Mushroom nests are retro ‘Vol-au-vents’ that were popular in the 60’s and for a very good reason, they are delicious.

You can use just chestnut or button mushrooms but the mixture of the two gives good flavour and texture and value for money.

Cooks Know How: You will be getting to know the ‘roux’ sauce making method here and noticing the way it goes thick and then becomes smooth if you beat it. You will be glad to have this sauce in your repertoire as it is a good basic. You will improve your ability to add seasoning. You will also appreciate the way cooked mushrooms have better flavour than raw after you have stir-fried them for a couple of minutes. You will now understand the idea of making a meal from simple ingredients. The sauce moistens the pastry case. Mushroom nests are easy to prepare and delicious served warm.

Next Time

You could try to use ready-roll puff pastry to make a large nest that would make a great vegetarian dish. Unroll the layer of pastry and cut of the edge about 1 cm thick all the way round. Brush the remaining oblong with beaten egg and then reposition the 1 cm strip of pastry all round the edge of the oblong. Cook for 15 – 18 minutes until golden and risen. Push down the pastry in the centre of the oblong until you have walls all round that will hold the sauce inside. Decorate with shredded spring onions and serve with leafy salad or jacket potatoes.